This “impostor” recipe looks just like a slice of sweet cheesecake piled high with plump berries and pomegranate arils but it’s actually savory-sweet cheese dish to get the flavor party started! Read on to get all the yummy details and easy recipe. Continue reading
What first comes to mind when you think of a holiday pie? For most, perhaps pumpkin, pecan or even all-American apple pie, but probably not a Gorgonzola & Dried Fruit Pie. However, once you spread a bit of this appetizer pie on a slice of pear, apple or savory wafer, you’ll never think of anything else!
This deceptively easy, 4-ingredient appetizer will be the center of attention at any party, whether you’re hosting or need to take something along. As far as edible things go, it’ will become your “raisin” d’etre (haha, get the dried fruit pun?) Read on to get the recipe! Continue reading
When it comes to appetizers, are you looking for a starting player for your football parties and other fall-season entertaining? It’s the winning call to move my Light Truffle Mushroom Burger Queso to the top of any line up. This creative hamburger-inspired dip is insanely flavorful, fun to serve, and quite likely to cause a celebration dance in the chip-and-dip zone.
Oh, and did I mention that in the scheme of indulgent, creamy, cheesy dips, this queso is not the diet disaster that you might assume it to be? I’ve lightened it by using lower-fat milk and cheeses along with lean ground beef! Read on to get all the deets and this winning recipe. Continue reading
Football parties, tailgating and fall season gathers require dip to draw people together. Just think of all the great gossip, high-fiving and friendly smack talk that has gone down in, what I like to call, the “Chip and Dip Zone.”
But, maybe you hesitate to enter the ZONE for fear of the cheesy dip – is it made of mystery processed “cheese,” loaded with fat upon fat, or just boringly bland? I’ll admit, these thoughts cross my mind, especially flashbacks of tepid fake orange stadium cheese on stale round tortilla chips. That’s why I came up with my Lower-Fat Blue Cheese & Fire-Roasted Tomato Queso – it’s bold and it’s better for you made with REAL ingredients.
I think you’ll definitely widen your mind (and mouth) in appreciation for my Blue Cheese & Fire-roasted Tomato Queso. This unique cheese dip marrieds the audacious attitude blue-cheese with the smoky laid-back goodness of tomatoes roasted over flames. I’ve used my fav brand of blue cheese (Simply Artisan Reserve Blue Cheese Crumbles) and canned fire-roasted tomatoes which. Of course, canned tomatoes are convenient and taste great in recipes, but did you know that they contain more lycopene (a free-radical destroying antioxidant) than those fresh off the vine? It’s true!
While this cheese dip recipe requires a whisk, it’s quite easy prepare, coming together in just 15 minutes or less– and you can keep it warmed for a party but pouring into a small slow cooker. It was first whipped up to celebrated International Beer Day with Litehouse Foods. Using low-fat dairy products help keep this snack sensible in moderation and, if you are on a gluten-free diet, it is easy to swap out flour used in the roux with a gluten-free flour blend (I use Living Now Gluten-Free All-Purpose Baking Flour, it’s inexpensive and provides the right texture for my recipe)
Serve Lower-Fat Blue Cheese & Fire-Roasted Tomato Queso with veggie sticks, artisan chips, or chunks of crusty bread. I’ve even reheated the leftovers and poured over cooked zoodles and topped with shrimp for an impromptu “pasta” dinner.
If you are hosting a huge football party, you might want to consider adding my Healthy Snack Stadium to your spread of snacks, appetizers and game-day grub.
[Tweet Not yer stadium cheese dip! Lower-Fat Blue Cheese & Fire-Roasted Tomato Queso #fitfluential #livinglitehouse”]
What football team(s) are you rooting for this season? Are you typically an at-home or stadium spectator? Please share in comments, xoxo Jennifer
Looking to keep it light and low-carb this summer? I have four fun “sandwich” ideas that offer a real blast of flavor without any bread or buns that will be a hit at your backyard 4th of July celebration, family picnic in the park or anywhere else you plan to do some outdoor entertaining.
First up is my Watermelon Grilled Chicken Capr-easy Sammie. I’m never run out of ways to eat watermelon (you know how I love #LivingOnTheWedge).
Simply take a juicy, grilled chicken breast, two strips of thick cooked bacon, and a slice of mozzarella or provolone and slide between two ½” planks of watermelon cut right from the sweetest, ripest “heart” of the melon. Top with basil and drizzle with some balsamic syrup if so desired!
I’ve been using Sargento® Ultra Thin® Cheese Slices this summer (the company was kind enough to send me product to try and review). Verdict – I love these paper thin slices of natural cheese that deliver 100% of the flavor I want for only 45 calories per slice (that means I can have a couple slices)! I also like how they are thin enough to roll up, fold up or “ruffle” like I did for a garnish on my sammie!
Do you have a favorite way to eat a sandwich without bread? Cheese or no cheese and why? Please share in the comments below — XOXO, Jennifer
Are you scrambling to get out the door on time when the sun rises and skipping (or stumbling) right past breakfast? Missing your morning meal is a mistake for sure – I always end up getting “hangry” mid-morning and end up molesting the vending machine. That’s why I like to plan ahead just a bit to have ingredients on hand to make a quick fix like the Asparagus Egg Scramble with Feta Cheese I’m sharing today or to prep a make-ahead meal such as my Barn Raiser Beef & Egg Casserole (freezable in individual portions).
So, if you’ve got 10 minutes in the morning, you have a whole 600 seconds to get cracking on this Asparagus Egg Scramble with Feta Cheese. If you prep veggies the night before, you might be able to get it done more quickly! This easy egg recipe also makes a lightning-speed dinner solution on those nights when orchestrating a complicated meal is absolutely, positively out of the question.
This is how to get the speed you need -asparagus, spinach and tomatoes sautés together on the stove top while eggs are scrambled on a nearby burner. When the two skillets are just seconds from being done, just slide out the contents from one into the next and stir!
I’ve give this breakfast dish some salty, tangy zip thanks to the distinctive flavor of feta cheese – love using the new Simply Artisan Reserve Feta Cheese Crumbles, the container sprinkles these tiny cheese pieces just like a grated Parm. It’s genius! Look for it, along with Bue Cheese Seaons in the specialty cheese section of your local grocery store.
I’ll be sharing this recipe on the Expo Floor Sunday morning, Jun 5th, at the International Deli-Dairy-Bakery Food Show in Houston, Texas. Swing on by, if you’re attending!
Meanwhile, make an easy feat of feasting with the Asparagus Egg Scramble with Feta Cheese recipe! Serve straight from the skillet or spoon atop toasted whole grain toast – I’ve even bookended between bread to eat sandwich-style when rushing out the door. Enjoy!
What is your biggest hurdle getting out the door in the morning? Eggs, how do you take them? Are you running or competing in anything this weekend? Please share in the comments — XOXO, Jennifer
I try to eat green and eat clean, but sometimes I need to give it a rest! And, now I have the science to prove that it’s okay to indulge in my Bacon & Blue Cheese Mac recipe every once in a while. A recent study says that our willpower is like a muscle, after use it becomes fatigued and is no longer able to perform at peak levels. After a lot of use, your needs to take a break, just like you need to recover after a hard run or workout! The scientists studying decision making called it “self-regulation failure,” and people in the food and fitness world call it a “cheat day” when these decisions come to food – I don’t like those terms and am rebranding the idea a Willpower Rest Day!
I first developed this rich and creamy recipe for macaroni and cheese for Litehouse Foods using blue cheese crumbles from their Simply Artisan Reserve line of cheese. It’s become famous with friends, family and readers of the Living Litehouse Blog. And, also beloved by the thousands of people who have sampled it at Fresh Summit in Atlanta and recently the Winter Fancy Food Show in San Francisco. I’m not trying to brag (oh, who am I kidding?!), but I’m heard exclamations like, “OMG, this is the BEST macaroni and cheese I’ve EVER eaten.”
Smoky, salty bacon complement bold blue cheese – there is a lot of umami action going on with this fancy mac and cheese. However, the flavors aren’t so over the top that the kids will be freaked out. However, maybe you WANT to keep them out of it (more for you) so just double up on the blue cheese! Have I convinced you to give your willpower a rest day and make up a batch of this delicious baked macaroni and cheese recipe? This baked pasta recipe can even be made ahead and then popped into the oven an hour before serving.
Also, check out these macaroni and cheese making tips from from Cooking Light — everything you need to know to satisfy your mac madness!
What is your favorite comfort food? Do you rest your willpower every now and then? Fan of blue cheese? Please share in the comments below, XOXO — Jennifer
As the holidays approach, I think fondly of all those who are near and dear – and also my loved ones further away. And, of course, the readers of my blog and friends and supporters on social media are on my mind and heart, what would I do without you all! I just want to let you know that it would be the total PITS without you . . . OLIVE YOU! Because OLIVE YOU so much (bear with the puns please), I’m sharing some of my favorite ways to use olives in holiday recipes.
First, it’s cocktail hour. Might I suggest skewering up a salty olive to complement a sweet drink – you’d be surprised at how well the combination goes. Because I fall on my face easily enough sober, I typically limit myself to ½ a drink. With just one “mini” drink, I can still wake up refreshed for the fiercest workouts and morning to-do lists, but can still enjoy a little taste of fa-la-la libations.
Here, I’ve added a Mezzetta Olive to a Mini Cranberry Martini – it’s a tablespoon each of vodka and cranberry juice along with a splash of lime juice – and cranberries for garnish.
No cocktail party would be complete without an olive tray and cheese board filled with delicious noshes – olives, aged cheeses, seasonal fruit, artisan crackers and an array of almonds. It’s simple yet sophisticated as a focal “snack” for your festivities and also makes a lovely prelude to any holiday meal and creates an abundance of Mezzetta Memories.
Speaking of holiday meals, think of all those busy-night dinners leading up to and after the BIG DAY where a huge roast or bird isn’t on the menu – yet you have a house full of folks who have worked up quite the appetite shopping, wrapping, visiting, caroling, baking or being on hall-decking detail. My recipe for Pasta with Blue Cheese Olives is the easiest, most amazing holiday meal that comes together practically in the wink of an eye – or as long as it takes to cook pasta al dente. If you’re making it after Hanukah, Christmas, Kwanza or whatever your holiday celebration may be, feel free to toss in any leftover main course protein such as beef tenderloin, pork roast or turkey breast!
Pasta with Blue Cheese Olives Recipe
- 8 ounces uncoooked whole grain pasta
- 3 tablespoons extra virgin olive oil
- 4 cloves crushed garlic
- 1/2 teaspoon red pepper flakes
- 1/2 cup sun dried tomatoes, coarsely chopped
- 1 cup Mezzetta Blue Cheese Stuffed Olives, halved crosswise
- 1/2 cup crumbled blue cheese
- 12 ounces pre-cooked protein leftovers, like chicken, turkey, roast beef
- Cook pasta according to package instructions. Drain and set aside.
- Heat up olive oil in large skillet and saute garlic and red pepper flakes for approximately 1 to 2 minutes.
- Add olives and tomatoes and cook for another 2 minutes until warmed.
- Toss with noodles optional protein leftovers (warmed) and a little extra olive oil, if needed. Season with salt to taste. Stir in blue cheese while still warm.
- Serves 4.
Being able to make a speedy yet special recipe like Pasta with Blue Cheese Olives which uses extraordinary ingredients I wouldn’t necessarily use every day (including gourmet olives, bold blue cheese and sun-dried tomatoes) frees up my time to make more meaningful Christmas memories with family and friends that will last a lifetime. Plus, I appreciate the fact that Mezzetta, a fourth generation family-owned company, also values holiday tradition, family and providing the highest quality olives available from the sun-drenched soils of California, Italy, Spain, France, and Greece. I like to keep quite a few varieties of Mezzetta olives stocked in my pantry for impromptu salads, pizzas, pastas, snacks and more — inspiration is just a twist away!
Please visit Mezzetta to find daily inspiration and enter the Holiday Memories Sweepstakes for a chance to win the holiday memories sharing pack. One winner will receive an Instant Print Digital Camera plus an Ultimate Olive Lover’s Gift Basket and ten others will receive the Ultimate Olive Lover’s Gift Basket – I have one, it’s fabulous! Expires Dec. 31, 2015 – enter here.
What are your favorite holiday memories that involve gathering friends and family around good food? Please share in the comments below – XOXO, Jennifer